In separate medium bowl, whisk eggs well. Whisk in buttermilk, milk, butter and almond extract until well combined. Pour liquid into dry ingredients, whisking until mixture is moistened and combined. Using rubber spatula, mix in blueberries.

Heat heavy, medium skillet over medium-low heat. Lightly coat pan with oil. Pour 1/4 cup batter per pancake into skillet. Cook until small holes appear on surface of hotcakes, 3 to 5 minutes. Cook until hotcakes are firm in center when lightly pressed with your fingertip. Transfer hotcakes to plate. Repeat, until remaining batter is used up. Serve hotcakes as they are made, so they remain crisp.